I'm Mari Borgomani and this is my food blog. I like to call it a compilation of awesomeness. Enjoy.
Catching Elephant is a theme by Andy Taylor
One of Mile End’s sandwiches is called the Beauty: gravlax, with tomatoes, onions and capers.
Photo: Piotr Redlinski for The New York Times
Mile End’s Ruth Wilensky sandwich is an homage to — some might say a copy of — a famous Montreal sandwich, the Wilensky’s Special: salami and mustard pressed between griddled halves of an onion roll. Asking for “no mustard” costs 10 cents extra.
Photo: Piotr Redlinski for The New York Times
Kenny & Zuke’s in Portland, Ore., is part of a wave of new delis remaking the traditional Jewish deli, bringing a high set of culinary standards to once-plebeian food. For its pastrami and chopped-liver sandwich, Kenny & Zuke’s smokes the pastrami over hardwood, a practice found at only a handful of delis in the country. The sandwich also comes with coleslaw and Russian dressing.
Photo: Leah Nash for The New York Times
A springtime “hash” of local asparagus and mushrooms, topped with a poached egg, at Watts Grocery, a restaurant near the Duke campus.
Photo: Travis Dove for The New York Times
A popular order at Neal’s Deli is the Manhattan, made with pastrami, Swiss cheese, coleslaw and Russian dressing on rye bread.
Photo: Travis Dove For for The New York Times
At Neal’s Deli, the pastrami is made in a refrigerator-size smoker, served up with sides like vinegar-softened coleslaw and local beets spiked with horseradish.
Photo: Travis Dove for The New York Times
Cupcakes from DaisyCakes, with meringue buttercream frosting.
Photo: Travis Dove for The New York Times
Cornmeal butter cakes with strawberries and homemade ice cream, at Watts Grocery. Ms. Tornquist’s family has lived in North Carolina for more than 300 years.
Photo: Travis Dove for The New York Times
The pastrami comes from Dickson’s Farmstand Meat, the Chelsea Market butcher. Sandwiches are served on sheets of butcher paper placed right on the table. @ Iris Cafe
Photo: Ruby Washington/The New York Times
A tuna sandwich on ciabatta. Bakeri makes its own bread, simmers its own jam and even churns its own butter.
Photo: Hiroko Masuike for The New York Times
The buttery ham and Cheddar biscuits, which can be served with a soft-boiled egg. (Eggs, from Feather Ridge Farm in the Hudson Valley, are sold by the dozen in a tiny “store,” which is really just a cupboard and half a deli case.) The coffee is made with beans from Stumptown Coffee Roasters. @ Iris Cafe
Photo: Ruby Washington/The New York Times
Mile End’s bagels are brought down weekly from montreal.
Photo: Piotr Redlinski for The New York Times
